Settled by sightlers

Southern Living, Apr 1999

The Sightler family and Gaston, South Carolina, share a 243-year history. George Sightler started it all when he settled near Gaston in 1756. And the town and the family grew together in direct proportion to each other. Last year the family celebrated its 50th annual family reunion.

"The true identity of a town must be found in those who proudly and unceasingly declare it home; and eight generations of the Sightler family have faithfully lived their lives in Gaston," reads a proclamation by the Gaston Town Council naming the third weekend in July as Sightler Family Weekend.

Lots of hugs, laughs, and good food fuel the gathering. This family of great cooks produced a cookbook as one of the 50th reunion souvenirs. Here's a sample of some of their terrific recipes.

SMOKED PORK

We adapted this family recipe for smaller cuts of meat.

Hickory wood chunks

2 cups prepared mustard

1 1/2 cups ketchup

3/4 cup cider vinegar

2 tablespoons sugar

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

2 tablespoons butter or margarine

1 (5- to 6-pound) Boston butt pork roast

5 garlic cloves, chopped

2 tablespoons salt

1 tablespoon pepper

SOAK hickory in water 1 hour.

COOK mustard and next 6 ingredients in a saucepan over low heat, stirring often, 20 minutes; set aside.

CUT deep slits in roast using a paring knife. Stir together garlic, salt, and pepper; rub on all sides of roast.

PREPARE charcoal fire in smoker; let burn 15 to 20 minutes.

DRAIN wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line.

PLACE roast on lower food rack, and top with 1 cup mustard mixture.

COOK, covered, 6 hours or until a meat thermometer inserted into thickest portion registers 165deg. Remove from smoker; cool slightly. Chop and serve with remaining mustard sauce. Yield: 8 to 10 servings. Prep: 1 hr., Cook: 6 hrs.

Jay Poole

Gaston, South Carolina

GOLDEN CHEDDAR CHEESE SCONES

4 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon baking soda

2 teaspoons salt

1/4 cup sugar

2 cups (8 ounces) shredded Cheddar cheese

2 large eggs

1 (8-ounce) container sour cream

1/2 cup vegetable oil

1/2 cup milk

COMBINE first 5 ingredients; stir in cheese. Combine eggs and next 3 ingredients; add to flour mixture, stirring just until moistened.

KNEAD dough 10 to 12 times on a lightly floured surface. Roll or pat to 3/4-inch thickness. Cut with a 3inch round cutter; place on a lightly greased baking sheet.

BAKE at 400deg for 15 minutes. Yield: 1 dozen.

Prep: 11 min., Bake: IS min.

Melba Sightler Lucas Gaston, South Carolina